Section 6 Appendix A: Recipe Analysis

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Section 6 Appendix A: Recipe Analysis

This section will help you calculate the contributions of a recipe’s ingredients toward the M/MA, V/F, and G/B components of the meal patterns.

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Recipe Analysis Steps1. List ingredients.2. Record AP weight or volume.3. Record purchase units.4. Record the number of servings

per purchase unit.5. Calculate the M/MA contribution.6. Calculate the V/F contribution.7. Calculate the G/B contribution.8. Record the portions per recipe.9. Record the final rounded down

calculated crediting answers.

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Recipe Analysis

Step 1

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Recipe Analysis Step 1

Column 1: List ingredients.

List only ingredients that contribute.

Record description of each ingredient, for example fat content of ground beef.

Group ingredients that contribute to the same component.

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Recipe Analysis

Step 2

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Column 2: Record AP weight or volume of ingredients.

Convert ounces to their decimal equivalent of a pound using Table 5. Quantity must be in the same units as the purchase unit recorded in Column 3. See special considerations.

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Recipe Analysis

Step 3

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Column 3: Record purchase units.

How is the product purchased (for example, No. 10 cans, pounds, dozen, etc.)?

Find this information in Column 2 of the FBG.

Quantity must be in the same units as the purchase unit recorded in recipe analysis form Column 2.

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Recipe Analysis

Step 4

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Find this information in Column 3 of the FBG.

Pay attention to the description of the food as served when making selection of information to use.

If raw carrots are called for but they will be cooked when served, use yield data for cooked carrots.

See special considerations for G/B.

Column 4: Record the number of servings per purchase unit.

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Recipe Analysis

Step 5

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Recipe Analysis Step 5 Column 5: Calculate the M/MA contribution.

For each M/MA, multiply the number in Column 2 by the number in Column 4, and record in Column 5 to two decimal points.

If more than one M/MA, add all numbers in Column 5 and record in “Total” row.

Divide the total of Column 5 by the number of portions the recipe yields.

Round down to the nearest 1/4 ounce. The minimum amount of M/MA to

contribute is 1/4 (0.25) ounce M/MA.

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Recipe Analysis

Step 6

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Recipe Analysis Step 6Column 6: Calculate the V/F contribution. For each V/F, multiply the number in Column 2 by

the number in Column 4, and record in Column 6 to two decimal points.

If more than one V/F, add all numbers in Column 6 to determine the total number of 1/4-cup V/F servings in the recipe.

Divide the total of Column 6 by 4 to convert to cups. Divide the number of cups by the number of

portions the recipe yields. Round the number to two decimal places and

convert to the nearest portion of a cup by using Table 7 (FBG page I-37).

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Recipe Analysis

Step 7

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Recipe Analysis Step 7Column 7: Calculate the G/B contribution. For each G/B, multiply the number in

Column 2 by the number in Column 4, and record in Column 7 to two decimal points.

If more than one G/B, add all numbers in Column 7 to determine the total number of G/B servings in the recipeand record.

Divide the number of G/B servings bythe number of portions the recipe yields.

Round the number down to the nearest 1/4-serving of G/B.

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Recipe Analysis

Steps 8 and 9

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Recipe Analysis Steps 8 & 9

Do each task in Columns 5, 6, and 7.1. Record the totals for each column.2. Record the portions per recipe; this will be

the same number in each column.3. Divide the total as indicated in each

column.4. Round down.5. Record the contribution of each portion.

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Contribution, Portion Size, and Yield Are Very Important Parts of Every Recipe!

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Appendix B: Using Column 6 for Recipe Analysis

This is a tool to help you determine the number of servings, for crediting purposes, obtained from a particular food using Column 6, “Additional Yield Information.”

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Example for Using Column 6: Recipe Analysis for V/F

Step 1: Calculate the number of purchase units, AP, you will need to obtain the required amount of the food product, ready-to-cook or –serve (RTC/RTS).Step 2: Calculate the total number of 1/4-c servings you will obtain from the entire recipe.Step 3: Calculate the creditable vegetable/fruit servings in one portion.

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Important Point! Note: The following applies only for calculating V/F credit. In Column I of the recipe analysis worksheet, the answer is in units of 1/4-c servings. The answer will not always come out as one 1/4-c serving of V/F contribution per portion. Therefore, after rounding down, an answer of

2.00 = 1/2-c serving of V/F contribution1.50 = 3/8-c serving of V/F contribution1.00 = 1/4-c serving of V/F contribution0.50 = 1/8-c serving of V/F contribution

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STEP 1: Calculate the number of purchase units of the food product, AP, you will need to obtain the required amount of the food product, RTC/RTS.

Source: Recipe

Source: FBG Yield Data Table, Column 6

Divide

A Quantity Needed, food, RTC/RTS, in Purchase Units

B AP Yield From FBG Yield Data Table, Column 6

C Calculation:A ÷ B = C

12.5 lb fresh, sliced, cored, peeled apples per 100 servings, as per recipe

1 lb of 125 count apples (whole), AP = 0.78 lb RTC/RTS

12.5 ÷ 0.78 = 16.02 lb apples, AP, needed to provide 12.5 lb RTC/RTS apples

LA 6-3: Recipe Analysis Using FBG Column 6, Apple Crisp

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STEP 2: Calculate the total number of 1/4-c servings you will obtain from the recipe.



Multiply

D Serving Size for the Appropriate Form of the Food As Served in FBG Column 4

E Servings per Purchase Unit, EP, in FBG Column 3

F Calculation:C x E = F

1/4 c cooked, pared, unsweetened fruit

6.80 1/4-c servings per pound of apples

16.02 x 6.80 = 108.93 total number of 1/4-c servings of cooked fruit you will obtain from all of the apples used in the recipe

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STEP 3: Calculate the creditable vegetable/fruit servings in one portion.

Source: Recipe

Divide Round Down Determine serving size based on information below.

G Portions Yielded by Recipe

H CalculationF ÷ G = H

I Round Down

J Note: For V/F only, in (I) the answer is in units of 1/4 c. The answer will not always come out as one 1/4-c serving of V/F contribution per portion. See chart.

100 portions yielded by the recipe

108.93 ÷100 = 1.08 V/F per portion

1.08 rounded down is1. 0 (one 1/4-c serving of V/F in each portion)

1.00 = 1/4-c serving of V/F contribution to the meal patterns. The entire recipe contributes 100 1/4-c servings of cooked, pared, unsweetened fruit.

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A recipe for 50 servings of Beef Stew calls for 3 lb of fresh, peeled, and quartered onions, RTC/RTS.Use Appendix B, RecipeAnalysis Using Column 6, to determine the size of the serving of cooked onion each portionwill contribute to the V/F component of the meal patterns.

LA 6-4, Exercise 2

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LA 6-4: Recipe Analysis Using FBG Column 6, Beef Stew

Source: Recipe


Divide

A Quantity Needed, food, RTC/RTS, in Purchase Units

B AP Yield From FBG Yield Data Table, Column 6

C Calculation:A ÷ B = C

3 lb fresh, peeled, quartered onions per 50 servings, as per recipe

1 lb of onions, mature, fresh, whole, AP = 0.88 lb RTC/RTS raw onion

3 ÷ 0.88 = 3.40 lb onions, AP, needed to provide 3 lb RTC/RTS onions

STEP 1: Calculate the number of purchase units of the food product, AP, you will need to obtain the required amount of the food product, RTC/RTS.

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STEP 2: Calculate the total number of 1/4-c servings you will obtain from the recipe.



Multiply

D Serving Size for the Appropriate Form of the Food As Served in FBG Column 4

E Servings per Purchase Unit, EP in FBG Column 3

F Calculation:C x E = F

1/4-c servings cooked onions

7.90 1/4-c servingsper pound

3.40 lb x 7.90 = 26.86 total number of 1/4-c servings of cooked onion used in the recipe

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STEP 3: Calculate the creditable vegetable/fruit servings in one portion.

Source: Recipe

Divide Round Down Determine serving size based on information below.

G Portions Yielded by Recipe

H CalculationF ÷ G = H

I Round Down

J Note: For V/F only, in (I) the answer is in units of 1/4 c. The answer will not always come out as one 1/4-c serving of V/F contribution per portion. See chart.

50 portions yielded by the recipe

26.86 ÷ 50 = 0.60V/F per portion

0.53 rounded down is 0.50 (0.50 of 1/4-c serving =1/8-c serving of V/F in each portion)

0.50 = 1/8-c serving of V/F contribution to the meal patterns. The entire recipe contributes 50 1/8-c servings of cooked onion.


Section 6 Appendix A: Recipe Analysis

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